Try this Sambal Kacang (Peanut Sauce) recipe, or contribute your own.
Suggest a better descriptionFirst, chop peanuts (or use a food processor) into tiny chunks -- as tiny as the peanuts in your chunky peanut butter, but not too fine. Then, in a blender or food processor blend chillies, shallots, garlic, ginger, galangal, lemongrass, and fennel seed. Blend until it forms a paste. Heat oil in a pot. When oil is heated, put the blended paste in. Cook for 5 to 10 minutes, stirring continously. Then, put in the roasted peanuts and the tamarind with its water. Cook until the mixture boils. Then, put in the coconut milk, sugar and salt. Simmer for another 10 to 15 minutes. If the sauce is too thick for your liking, add more coconut milk or water. Per serving: 921 Calories (kcal); 87g Total Fat; (79% calories from fat); 12g Protein; 40g Carbohydrate; 0mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (581g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2015 | ||
Calories from Fat: 1660 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 184.5g | 246 % | |
Saturated Fat 79.6g | 398 % | |
Monounsaturated Fat 58.8g | ||
Polyunsanturated Fat 36.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.4mg | 2 % | |
Potassium 2380.1mg | 63 % | |
Total Carbohydrate 64.6g | 19 % | |
Dietary Fiber 20.4g | 82 % | |
Sugars, other 44.2g | ||
Protein 61.4g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2015
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